A fresh salmon salad recipe is the perfect choice
When we are in this strange season between winter and spring a fresh salmon salad recipe is the perfect choice. While the calendar may say spring, it doesn’t quite feel that way around here yet. We can use mealtime to brighten up our days until the sun is a bit higher in the sky.
We will use salmon filets from Captain Marden’s Seafood based in Wellesley. This local favorite is Morrissey Market’s partner for all of our seafood needs for grocery delivery. From salmon to clam chowder, we’ve come to trust the incredible quality and taste of the fresh fish and shellfish from Captain Marden’s.
This spring salad comes together quickly by using our favorite shortcut, the Tangerini’s farmhouse white balsamic vinaigrette. The local favorite farm in Millis makes these dressings in their farmhouse kitchen. Add one of the three dressings available to your next grocery delivery order.
View the full recipe below and add all the necessary ingredients to your next order with our Salmon Salad collection.
- 1 salmon fillet (about 1 pound)
- A sprinkle of salt and pepper
- 1 bottle Tangerini’s farmhouse white balsamic vinaigrette
- 1 orange (blood orange if available)
- 1 avocado
- 1 cup cherry or grape tomatoes, halved
- 1 box Little Leaf lettuce
Preheat the oven to 400° F.
Prep the salmon – sprinkle with salt and pepper. Place the salmon on a piece of parchment paper in a square casserole dish.
Drizzle with 3 tablespoons of the Tangerini’s Farm vinaigrette.
Roast in a parchment-lined baking dish for 15-17 minutes or until cooked through.
Meanwhile, prep a large platter with lettuce, cherry tomatoes, sliced oranges, and avocado.
Top your salad with the salmon once cooked through. Use the white balsamic vinaigrette once plated.
Top with your favorite nuts, like pistachios, pine nuts, or pecans.